This tasty German potato salad is so easy to make, and is jam packed with caramelized onions and crisp thick cut bacon.
Prep Time: 10minutes
Cook Time: 20minutes
3poundsof sliced Yukon gold potatoes, about ¾” thick
1peeled and medium diced yellow onion
6thinly sliced strips thick cut bacon
1/3cupwhite wine vinegar
2tablespoonsfinely minced fresh parsley
salt and pepper to tast
Add the potatoes to a large pot of boiling salted water and cook for 4 minutes or just until tender.
Remove them from the water and strain in a colander and hold them there until ready to use.
Next, add the bacon to a large frying pan or shallow rondeau pot over medium-high heat and cook for 4-6 minutes or until crisp and browned. Set them bacon aside.
Turn the heat to high and add in the strained potatoes and onions and cook for 4-6 minutes or until lightly browned. Stir every minute using a spoon or spatula.
Pour in the beef stock, vinegar, ¾ crisp bacon, salt, pepper, and parsley and mix until combined.
Serve with remaining ¼ of the crisp cooked bacon and additional chopped parsley.
Chef Notes:Make-Ahead: You can make this recipe up to 1 day ahead of time.How to Reheat: Place the desired amount in a small pan or pot and heat over low heat until warm. You can also heat in the microwave until warm.How to Store: Cover and place in the refrigerator for up to 4 days. You can freeze this recipe, although you will lose moisture and flavor, for up to 3 months, covered.This potato salad will taste better the next day after infusing the flavors while in the refrigerator.German potato salad can be served hot or cold.This dish will go well with Pork, Sausage, Schnitzels, or at your next backyard BBQ get-together.You can substitute the Yukon potatoes for russet or red bliss potatoes.Feel free to substitute the beef stock for vegetable stock.Make sure the strained potatoes have little to no water on them before frying in the bacon fat.